Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Are Oats Gluten Free?

lizjay

Recommended Posts

lizjay Newbie
lizjay
Posted

Does anyone out there know if oats are gluten free? My Grandmother made sone cookies with oats and she told me they were gluten free. I don't want to eat them until I know. I don't need to get sick again.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

I strongly oppose oats....they are highly contaminated with wheat. Oats themselves are ok but they are highly contaminated so stay away from them is my opinion.

lizjay Newbie
lizjay
Posted
  • Author

Thank you for your quick response. I could not find a definite answer any where.

Guest gliX
Guest gliX
Posted

Hmm, are you sure? I eat oatmeal all the time and was told by a nutritionist that they are fine to eat after a year of being gluten-free. Also, are grits gluten-free?

tarnalberry Community Regular
tarnalberry
Posted

There are two issues with oats:

1) Oats are pretty much universally contaminated. Unless you grow, harvest, and process them in your own back yard, they come in contact with wheat either in the field, in the processing, or in the shipping. Independent testing has backed up the "contaminated" claim.

2) Some, but by no means all, or even the majority, of celiacs DO react to avenin, the protein in oats. It's chemical structure is similar to that of gliandin, the wheat protein, but different enough that most celiacs' immune systems don't see it as a problem. Some celiacs do react to it, however, and if they do, it can cause damage. At the moment, aside from repeated biopsies, I don't think there is a way to determine if any given celiac will react to oats without a dietary challenge. If you don't always have strong reactions, however, this could be a very misleading way to determine if you can have oats. If you're one of the celiacs who does not react to oats, however, I refer back to item 1).

(Which is unfortunate, because oats are fab for baking!)

gf4life Enthusiast
gf4life
Posted

Grits are gluten-free. They are made from corn (hominy actually, which is a large kernel corn).

Make sure they are plain though, or that the flavored grits don't have gluten in any of the added ingredients.

We don't eat oats either. Not worth the risk of contamination. We have tried McCann's Oats (which are generally recognised as being the least contaminated), but no one liked them...

God bless,

Mariann

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-yes oats are not gluten free...very much contaminated...I stay away from them completely. There was a post on here a while back that had a report about oats tested and the numbers of the wheat in them were shocking!

Nutritionists don't know everything about celiac...one told me I could have spelt!!! You have to do checking yourself because when it comes to gluten anything is possible.

avenin which is the protein in oats that tarnelberry mentioned can cause reactions and damage. It's just better to stay away from them in my opinion.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Guest gliX
Guest gliX
Posted

i've been having oatmeal for a year now, and have never even had the slightest reaction.

after this information i will try and stay away from them.

Guest gliX
Guest gliX
Posted

also, i only have a mild case of celiac, thats probably why the nutritionist told me that

and...when I first found out I had celiac my numbers were high, which is for common for someone with celiac...then i went gluten-free for a year and the numbers were normal. and then i had oats for a few months and my blood numbers remained normal, so the doctor told me oats was fine.

Guest Viola
Guest Viola
Posted

I don't think there are 'degrees' in Celiac disease, you either have it or you don't. All gluten contamination causes damage.

In Canada oats are considered not to be gluten free at any time. It's printed right on our restaurant cards.

And your right Kaiti, I've had both nutritionists and Alternative doctors tell me I could eat spelt. :o

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-There are no degrees of celiac...you have it or you don't..

If you have celiac whether or not you react to it doesn't mean a thing...some celiacs don't get symptoms.

It still does damage to your intestines.

Viola-yeah some doctors and nutririonists are not up on things like they should.New celiacs who are told this by them may learn the hard way because of their advice. It's crazy <_<

Guest gliX
Guest gliX
Posted

Well I was told I had a mild case, and my cousin has a severe case. When i was not gluten-free, I had absolutely no reaction to wheat in any way, but for my cousin, he was short and his bones were growing in irregularly.

angel-jd1 Community Regular
angel-jd1
Posted

There are varied levels of damage, NOT varied levels of celiac disease. It is a yes/no type thing. Sorry.

Many people have no symptoms at all and are still doing damage to their bodies.

-Jessica :rolleyes:

Deby Apprentice
Deby
Posted

A doctor at the Children's Hospital in Denver (where I live) did an extensive study on oat contamination. His results were that oats are too contaminated for the gluten-free diet. The Dr is Ed Hoffenberg. He is nationally recognized as an expert in the study of celiac disease. We have him speak at our support meetings about once a year. His oat results are on the web somewhere. I'm not savvy enough to find them, but if someone else can dig them up, that would be great. Ed emailed the findings to me but I don't have them anymore.

I'm looking to get a grower to grow oats for my bakery and a miller to mill them just for me. That would be awesome as I really do enjoy oats and still succumb and eat them occasionally. Sometimes I do get a gut ache that I recognize as a celiac disease contamination issue. I grew up eating oatmeal for breakfast and as a young adult had it every morning. I miss it but bottom line is, it's not safe.

KaitiUSA Enthusiast
KaitiUSA
Posted

gliX-symptoms do not matter with celiac...someone without symptoms may have just as much damage to their intestines as someone with severe symptoms. As said in a post by Jessica...there are levels of damage but not celiac. Some people catch celiac before alot of damage is done which is good but still does not change the fact they are celiac and need to avoid gluten just as much as someone with severe damage....

I'm sorry and I hope this info has helped out :D

celiac3270 Collaborator
celiac3270
Posted

From Jessica's support group (USA Silly Yaks):

A registered dietician took 12 containers of rolled or steel cut

oats that represented 4 different lots of three brand names. The

brands being McCanns, Country Choice, and Quaker.

The ELISA R5 test was used on the 12 samples. All of the brands

showed contamination!!!

McCann's

1st- below level of detection (so under 3ppm)

2st- below 20ppm

3nd- 23ppm

4rd- 725ppm

Country Choice

1st- below 20ppm

2nd-4th ranged from 120-210ppm

Quaker

All four tested from 338-1807ppm

Under 20ppm is the codex standard used to determine Gluten

free.........but all of the brands showed some crazy levels of

contamination and were inconsistent. I wouldn't trust them!!

So...no oats for me!

Guest gliX
Guest gliX
Posted

well they definitely are contaminated but might they differ on who eats them? After a recent exam, my blood numbers were normal and intestines had changed to normal. they said everything looked good.

Carriefaith Enthusiast
Carriefaith
Posted

For me it's not worth the risk, It's obvious most oats are contaminated. I don't trust them so I don't eat them!

gabrielle Contributor
gabrielle
Posted

I'm sorry... But what in the world is SPELT???? :huh:

Guest Viola
Guest Viola
Posted

SPELT is a German wheat. It is lower in gluten, but not gluten free.

celiac3270 Collaborator
celiac3270
Posted

Ooh...very interesting information from Anne Lee about oats. I'll put it in a post under the coping section which I'll do later on the Celiac conference.

KaitiUSA Enthusiast
KaitiUSA
Posted
I'm sorry... But what in the world is SPELT???? :huh:

Some people falsy label it as gluten free but it is not...it is a form of wheat

plantime Contributor
plantime
Posted
I'm looking to get a grower to grow oats for my bakery and a miller to mill them just for me. That would be awesome as I really do enjoy oats

Monica, when you do, please let me know. I would love to buy some and have my morning bowl of oatmeal agin!

celiac3270 Collaborator
celiac3270
Posted

I think you'll be able to have McCanns--I'll explain in that other post when I get around to typing up 32 pgs...lol...maybe I'll just summarize it in 1/4 of that.

gabrielle Contributor
gabrielle
Posted

Thank you for letting me know! It makes sense to me that it is a German wheat- where i live it is a very German town and I see it everywhere. I am glad I didn't have any... I really wasnt sure what kind of grain it was. Thanks so much :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    5. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,192
    • Most Online (within 30 mins)
      7,748
    DenisC
    Newest Member
    DenisC
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.